Vegan Drinks: Cocktails from the Cupboard

Rob Simpson, Group Bar Manager at the Clove Club Restaurant Group, kindly shared the know-how behind one of his favourite cocktails that he created – The Clover Club. Adapted from a classic cocktail you may know and love, this take is fruity, zesty and all-round delicious. The bonus is that all the ingredients can most likely be found in your cupboard. Cheers to that. 

You’ll need:

• 50ml gin (or any other clear spirit)
• 25ml lemon juice
• 25ml sugar syrup
• 25ml aquafaba (a great vegan egg substitute; the water from a can of chickpeas)
• A handful of fresh or frozen raspberries (or any other berry that doesn’t have loads of seeds, like blueberries)
• A handful of ice cubes

Method:

• Step one: make the sugar syrup by combining equal measures of hot water and white, granulated sugar (we used 300g of sugar and 300ml of water). Stir until sugar is fully dissolved
• Step two: add all of the above ingredients into a blender and blend until smooth
• Step three: pour into your favourite glass, garnish with an extra raspberry and enjoy!

Top tip: you can make this non-alcoholic by swapping the gin for your favourite alcohol-free distilled spirit. We love Seedlip Spice 94.